yes you can
_______
Red cooking wine would be a better substitute as sherry has a red wine base. White cooking wine wouldn't have the same depth.
yes it'll just have a little different taste but no one will notice
sherry
In cooking Apple juice or apple cider can fill the bill.
Yes, any good quality white wine can be used instead of sherry.
Yes, but make sure it is dry.
You can use equal parts dry sherry/pale sherry wine; not the cooking wine... the drinking wine. :)
No, because sherry is red and it tastes different, so unless you want your food to change color and taste, don't substitute sherry for white wine.
Any other liqueur (e.g. vermouth, white wine, even a wine cooler) or juice (e.g. lemonade), ginger ale, or even water could be used instead (if you're dealing with a recipe). You could also omit the sherry--it all depends on what you think the result will taste best like.
In a pinch you can usually make this substitution in a recipe while only slightly negatively impacting the quality of the dish. It's better than leaving the sherry out altogether. Things labeled "cooking wine" are generally the lowest quality sherry with some salt and possibly other seasonings added. So you may want to adjust the salt called for in the recipe to account for the fact that you're adding salt with the cooking wine. Real dry sherry is generally quite inexpensive and might even be cheaper ounce for ounce than supermarket cooking wine. So why not have some on hand?
Sometimes.
Pale dry Sherry is light while red Sherry is more robust in composition. I prefer the red Sherry for cooking or giving to my guests for a nip or two.
Cooking sherry is low-quality sherry with salt added. There is no reason to buy cooking sherry. Purchase any inexpensive sherry and this will give you better control over the sodium content of your food. For a non alcoholic substitute try a mixture of vinegar, sugar and a dash of lemon juice OR a mixture of apple, cranberry and grape juice. Orange or pineapple juice can also be used.
Yes, but the flavors will be different. And you should use real wine or real sherry, not the salt heavy 'cooking' versions found in many grocery stores. The alcohol releases and dissolves some flavors that water based recipes will not, adding to the flavors. Essentially any alcohol should be allowed to evaporate through heating to leave the flavor of the wine used. Whether a recipe calls for cooking sherry, wine, or not, I often deglaze any meats cooked in a frying pan with red or white wine. The French say that you should use the best wine you can afford for this process but I use whatever I have to hand.